Well, here in Alberta it switched from summer to fall overnight. In one minute the air smelled like sunshine and lazy days, and the next day it was all autumn leaves and routine, but honestly I’m ready for that. We had a great and busy summer, but now I crave routines, sweaters, brown nail polish, shoes with socks, all things pumpkin, and comfort food.
I also find myself in an overlapping situation of sorts. I guess it was due to the stress of school and the fact that I now had two kids in middle school, and I was worried about moving to a new school and all the things that come with teens. If you sigh. So I cook and bake to calm my fears. Last week, I made zucchini loaves, zucchini chocolate cake, monster biscuits, chocolate chip cookies, bran cookies, hamburger soup and this cabbage soup. Do you understand what I mean? Nesting. But at least the freezer is stored.
- Ingredients :
° 1 1/2 – 2 pounds ground beef
° 1 large onion (chopped)
° 3 garlic cloves (minced)
° 2 carrots (finely chopped)
° 6 – 7 cups of chopped green cabbage
° 6 slices of cooked bacon (finely chopped)
° 2-10 ounces of beef
° 1 – 28 ounces chopped tomatoes
° 1 – 5 ounce of tomato paste
° 2 1/2 cups regular tomato sauce (1 – 23 ounce can)
° 2 cups of water
° 1 tablespoon Worcestershire sauce
° 2 bay leaves
° 2 tablespoons brown sugar
° 3/4 cup uncooked long-grain white rice
° Salt and pepper to taste
- Instructions :
In a (soup) saucepan, sauté the minced meat with onion, garlic, and carrots.
When the beef is cooked, strain out any excess fat.
Return the saucepan to low-medium heat, and add the chopped cooked bacon. Cook for 1 minute.
Add chopped cabbage and cook for an additional two minutes.
Add the rest of the ingredients: tomatoes, diced tomatoes, tomato paste, tomato sauce, water, Worcestershire sauce, bay leaves, sugar, rice, salt and pepper.
Simmer for 35-40 minutes (or until rice is cooked).
Enjoy!
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